Cucina of Le Marche: A Chef's Treasury of Recipes from Italy's Last Culinary Frontier by Fabio Trabocchi and Peter Kaminsky

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    • Categories: Fried doughs; Stuffing; Appetizers / starters; Canap├ęs / hors d'oeuvre; Entertaining & parties; Cooking ahead; Cooking for a crowd; Italian
    • Ingredients: sandwich bread; pork butt; chicken; celery; prosciutto; tomato paste; chicken livers; dry white wine; white pepper; Parmigiano Reggiano cheese; pecorino cheese; eggs; lemons; nutmeg; Ascolane olives; 00 white flour; breadcrumbs; sunflower oil
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    • Categories: Fried doughs; Appetizers / starters; Summer; Italian; Vegetarian
    • Ingredients: 00 white flour; eggs; sparkling water; sunflower oil; zucchini blossoms; lemons
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    • Ingredients: morel mushrooms; country bread; shallots; parsley; Ambra di Talamello cheese
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    • Ingredients: anchovy fillets in oil; capers; dill; fava beans; pecorino cheese
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    • Ingredients: Italian eggplants; dill; oregano; oranges; lemons
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    • Ingredients: active dry yeast; pancetta; 00 white flour; pecorino cheese; manteca cheese
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    • Ingredients: 00 white flour; prosciutto; buffalo mozzarella cheese; arugula; manteca cheese
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    • Categories: Bread & rolls, savory; Pizza & calzones; Appetizers / starters; Snacks; Cooking ahead; Cooking for a crowd; Easter / Lent; Italian; Vegetarian
    • Ingredients: milk; active dry yeast; 00 white flour; black peppercorns; eggs; caciotta cheese; pecorino cheese; Parmigiano Reggiano cheese; egg yolks
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    • Categories: Pasta, doughs & sauces; Soups; Lunch; Cooking ahead; Italian; Vegetarian
    • Ingredients: semolina flour; 00 white flour; egg yolks; rosemary sprigs; thyme sprigs; sage sprigs; shallots; leeks; chicken stock; pecorino cheese
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    • Categories: Soups; Italian
    • Ingredients: celery; onions; prosciutto; farro; chicken stock; country bread; pecorino cheese; marjoram
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    • Ingredients: butter; pancetta; shallots; celery root; button mushrooms; vacuum-packed cooked chestnuts; white pepper; Cognac; chicken stock; bay leaves; sage sprigs; thyme sprigs; light cream
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    • Categories: Soups; Italian
    • Ingredients: dried chickpeas; onions; garlic; prosciutto; whole cloves; celery; carrots; rosemary sprigs; bay leaves; parsley; Parmigiano Reggiano cheese
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    • Categories: Pasta, doughs & sauces; Soups; Italian
    • Ingredients: spinach; chicken stock; beef tenderloin; Parmigiano Reggiano cheese; breadcrumbs; lemons; eggs; nutmeg
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    • Categories: Rice dishes; Soups; Italian
    • Ingredients: spinach; onions; prosciutto; chicken stock; carnaroli rice; Parmigiano Reggiano cheese
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    • Categories: Soups; Grills & BBQ; Italian
    • Ingredients: crayfish; butter; garlic; tomato paste; shallots; Cognac; fish stock; dried red pepper flakes; parsley; tomatoes; country bread
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    • Categories: Pasta, doughs & sauces; Soups; Italian
    • Ingredients: white sandwich bread; pancetta; button mushrooms; rosemary sprigs; dry white wine; prosciutto; egg yolks; Parmigiano Reggiano cheese; nutmeg; capon; chicken stock; carrots; celery; onions; parsley; whole cloves; white peppercorns; semolina flour; 00 white flour; eggs
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    • Categories: Pasta, doughs & sauces; Main course; Italian
    • Ingredients: ramps; chicken stock; extra virgin olive oil; shallots; penne pasta; dry white wine; salt pork; marjoram sprigs; thyme sprigs; onions; carrots; celery; tomato paste; tomatoes; white pepper; basil
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    • Categories: Pasta, doughs & sauces; Main course; Italian
    • Ingredients: semolina flour; 00 white flour; egg yolks; white truffles; chicken stock; butter; Parmigiano Reggiano cheese
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    • Categories: Pasta, filled; Main course; Italian; Vegetarian
    • Ingredients: spinach; Swiss chard; ricotta cheese; egg yolks; mixed herbs; semolina flour; 00 white flour; eggs; butter; lemons; ground cinnamon; white pepper; Parmigiano Reggiano cheese
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    • Categories: Pasta, doughs & sauces; Main course; Italian
    • Ingredients: spaghettini pasta; mussels; dry white wine; tomatoes; parsley
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    • Ingredients: langoustines; garlic; red chiles; tomatoes; white pepper; parsley; basil; Campofilone pasta
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    • Categories: Pasta, baked; Stuffing; Main course; Italian
    • Ingredients: rigatoni pasta; shallots; prosciutto; wild mushrooms; veal loin; chicken breasts; chicken livers; dry Marsala wine; white pepper; Parmigiano Reggiano cheese; heavy cream; egg yolks; chicken stock; butter
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    • Categories: Pasta, doughs & sauces; Main course; Italian
    • Ingredients: guanciale; bucatini pasta; Parmigiano Reggiano cheese; pecorino cheese
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    • Categories: Dressings & marinades; Pasta, doughs & sauces; Main course; Italian
    • Ingredients: wild boar legs; onions; garlic; celery; carrots; bay leaves; whole cloves; dry red wine; semolina flour; 00 white flour; egg yolks; dried porcini mushrooms; butter; prosciutto; veal stock; Parmigiano Reggiano cheese
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  • Le Marche lasagne (Vincisgrassi)
    • Categories: Pasta, baked; Main course; Italian
    • Ingredients: semolina flour; 00 white flour; egg yolks; dried porcini mushrooms; bay leaves; rosemary sprigs; thyme sprigs; butter; prosciutto; onions; celery; carrots; tomato paste; veal shoulder; dry Marsala wine; veal stock; chicken stock; whole cloves; white mushrooms; heavy cream; eggs; white pepper; Parmigiano Reggiano cheese
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Notes about this book

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Notes about Recipes in this book

  • Pappardelle with wild boar ragu (Cinghiale con le pappardelle)

    • DKennedy on December 15, 2020

      Tried the boar ragu recipe from this book twice and loved it. Added 1/2 c. of crushed tomatoes which rounded things out nicely. The aromatic marinade is fantastic!

  • Chicken with rosemary, garlic, and tomato sauce (Pollo in potacchio)

    • twoyolks on February 10, 2021

      The chicken tastes like any kind of braised chicken but the sauce is amazing. The garlic, tomato, and rosemary really shine through and make a great sauce. The recipe itself is a little weird. It calls for 4 cups of wine which is way too much. I used dry vermouth and just added enough such that the chicken would mostly be covered. Instead of the tomato sauce recipe I used some roasted tomato sauce I had in the freezer.

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  • ISBN 10 0060741627
  • ISBN 13 9780060741624
  • Published Dec 07 2006
  • Format Hardcover
  • Page Count 256
  • Language English
  • Edition 0
  • Countries United States
  • Publisher HarperCollins Publishers Inc
  • Imprint HarperCollins Ecco

Publishers Text

Named a Best New Chef in America by Food & Wine and Best Chef: Mid-Atlantic by the James Beard Foundation, rising star Fabio Trabocchi offers a unique take on his native cuisine, that of the until-now-overlooked Le Marche region of Italy.

Every chef is a product of a place and a tradition. Fabio Trabocchi's soul is in the Italian province of Le Marche. Equidistant from Rome and Florence, Le Marche is on the Adriatic coast, bordered to the north by Emilia-Romagna, to the west by Tuscany and Umbria, and to the south by Lazio and Abruzzo. This geography accounts for the rich variety of Le Marche's food traditions. The first chefs of Le Marche assimilated recipes, ingredients, and techniques from visiting mariners from Greece and North Africa. In his debut cookbook, Trabocchi showcases his signature style of cooking - called soulful and passionate - not pretentious by Food & Wine - combining traditional elements of Italian cuisine with a contemporary European sensibility that draws on the many flavors he's experienced throughout his extensive travels and techniques honed at restaurants around the world.



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